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Linguine With Manila Clams, Pancetta And Hot Chilies


Course : Italian
Source:
Serves: 4
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Ingredients:


1/2 medium red onion -- finely minced

1/4 pound panceua -- cut 1/8 inch dice

4 cloves garlic -- thinly sliced

6 tablespoons olive oil

1 teaspoon crushed red chilies

1 pound manila clams -- scrubbed, rinsed

2 cups dry white wine

4 tablespoons unsalted butter

1 pound linguine

1/4 cup finely-chopped Italian parsley

1/2 medium red onion -- finely minced

1/4 pound panceua -- cut 1/8 inch dice

4 cloves garlic -- thinly sliced

6 tablespoons olive oil

1 teaspoon crushed red chilies

1 pound manila clams -- scrubbed, rinsed

2 cups dry white wine

4 tablespoons unsalted butter

1 pound linguine

1/4 cup finely-chopped Italian parsley
 

Preparation / Directions:


Bring 6 quarts water to boil and add 2 tablespoons salt. In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). Add hot chilies, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. Boil linguine according to package instructions. When softened but still firm, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5639)

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